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Complete
Guide to
South African
Pork
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Contents
2 Surprising facts about South African Pork
The latest research reveals great news about South African pork
6 Smart Info for Modern Consumers
Eat well and feel good
Know your facts
8 Popular ways of using the different cuts
Buying tips
11 Get great value by knowing how to shop
11 Freezing & storing tips
13 Preparation & handling tips
14 Theres a chef in my kitchen
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Recipe ideas
Finger-licking Belly Strips
Golden Roast Leg of Pork
Creamy Durban Pork
Lemon and Mustard Pork Chops
Pork Kebabs with Sticky Marinade
Quick and Easy Pork Stir-Fry
Family Bobotie Dish
Pork Pockets with Goats Cheese and Rocket stuffing
Basic Stir-Fry
Tomato friccadels
Budget Beater Pork Shanks
Summer Salad with Pan-fried Pork
Glazed Roast Loin of Pork with Baby Vegetables
Quick and Easy Kassler Steaks
Winter Stew with White Wine
Apricot Curry
Pork with Pear Salsa and Mustard Cream
Economical Pork and Veg
Barbeque Rashers
Marmalade Pork
Pork Fillet with Muscadel Sauce
Asian Pork and Prawns
Elegant Pork with Prunes
Rosemary Roasted Pork Neck
SA PORK GUIDE 1
Surprising facts
Local News
The latest research reveals great news
about South African pork.
A significant study done at the
Agricultural Research Council in
2008 revealed great benefits
associated with pork. Its lower
in fat than was thought before.
If compared with published data,
its often lower in fat than pork from
many other countries.
Todays pork produced in South Africa are scientifically
bred to be leaner, providing a lower fat content than was
previously believed.
Pork provides a healthy bonus
Pork is a nutrient-dense food.
It naturally contains many essential nutrients such
as protein, vitamins and minerals, without supplying
too much fat and energy.
As part of a balanced eating plan, pork can safely
be eaten on a daily basis.
However, moderation is the key. Therefore, 560g per week,
divided into 5 or 6 portions, is recommended.
High quality protein
The protein provided by pork contains all the essential amino
acids. This makes it a complete protein in a highly digestible
form.
It is therefore easy for our bodies to use it for cell renewal, growth,
healing and the maintenance of all body tissues. It plays a key
role in the immune system.
People wanting to lose weight, or on weight management
programs, will benefit from adding lean pork to their menu lists,
as it provides wonderful taste and variety to an eating plan.
SA PORK GUIDE 2
about SA Pork
A comparison of the nutrient content of 100g
untrimmed, raw mutton, beef, chicken and pork
ARC LNR
Vital vitamins
The group of B-vitamins is frequently called the stress busters, as they help build sound
nervous systems (helping us cope with stress) as well as strong immune systems.
Pork is an excellent source of Thiamin (vit B1). Thiamin is involved in the energy-releasing
process from carbohydrates in the body. Thiamin also plays an important role in the
breakdown of protein and fat from the diet.
Pork is also a good source of Niacin (vit B3), involved in the chemical breakdown of
sugar and fatty acids. It provides energy in the body.
Mineral wealth
The body needs small but vital amounts of minerals in order to sustain general health.
Pork is a reliable source, in a highly absorbable format, of the following minerals:
Iron
The iron in pork comes in an excellent form of bio-available iron which is much more
readily available to our bodies than iron obtained from plant based sources.
SA PORK GUIDE 3
ARC LNR
ARC LNR
SA PORK GUIDE 4
People wanting
to lose weight,
or on weight
management
programs, will
benefit from
adding lean
pork to their
menu.
SA PORK GUIDE 6
Consumers
A fairly thin layer of fat (up to 3mm) will
provide great taste and juiciness to
any pork cut.
[1]
[2]
[3]
[4]
[5]
[6]
[8]
SA PORK GUIDE 7
Popular ways of
using the different cuts
5 LEG
Whole: A leg of pork is an
economical and tasty way to feed
a big group of people.
Ask your butcher to remove the
bone and to tie the leg up with
string to ensure an even shape and
easy carving, once it is cooked.
Smaller roasts: Ask your butcher
to divide the leg into the thick flank
and silverside for two smaller roasts.
Cubes: The leg can be cut into
cubes for kebabs, stir-fries (strips)
and stewing dishes and curries.
Schnitzels: Ask you butcher to cut
schnitzels from the leg for you and
to tenderize these in a tenderizer
machine. These can be crumbed
and pan-fried for a tasty, delicious
meal.
Steaks: Some butchers cut large
steaks (or chops) from the leg of
pork. These can be grilled or used
on the braai.
4 CHUMP
Chops: These are the rump steaks from
the pork carcase. Ideal for grilling, pan
frying and on the braai. Use with or
without a marinade and basting sauce.
Whole: Sometimes this section is left
on the leg of pork to ensure a big oven
roast. It can be deboned (ask your
butcher to do this) and used for an
impressive roast, which is easy to carve.
3 LOIN
Chops: Everybody loves pork loin chops!
Tender and tasty, they are easy to pan fry,
grill in the oven or braai over coals.
Saddle: when left undivided (not split into
two halves) this roast is called a saddle.
Roast: The loin can be used as an oven roast
with bone in, or boneless and rolled for a
great shape and easy carving.
2 RIB
Chops: Pork rib chops look very similar
to loin chops and have a classical
chops shape. Ideal for pan frying, on
the braai, or oven grilling. Can be
marinated and / or basted with a sauce.
Whole: Can be deboned and rolled
for a roast, or used with the bone in
for an oven roast.
1 THICK RIB
Chops: These chops are cut close to the neck
end of the carcase and are the juiciest, most tender
chops you will find. Ideal for grilling and pan frying.
Oven roast: Ask your butcher to remove the
shoulder blade and tie the roast with string, or to
put it into a mesh pocket to ensure an even
shape.
Cushion: When you fill the cavity where the shoulder
blade has been removed with a stuffing before
oven roasting, this cut is called a cushion of pork.
Cubes: The thick rib is sometimes cut into cubes
for kebabs, stir-fries or curries and stews.
SA PORK GUIDE 8
4
7 BELLY
3
2
8
8 BREAST
1
6
SA PORK GUIDE 10
Buying Tips
Bulk buys
Dont be scared to buy pork in bulk!
Buying pork in bulk will often save you a lot
of money. Butcheries and supermarkets will
always give you a much better price for a
half carcase or for big bulk packs.
Buying in bulk obviously means that youll
end up with a variety of different cuts. Its
worthwhile getting to know the different
cuts and how to cook them. Youll be
amazed how easy it is once you know which
cut youre dealing with.
Simply use this handy booklet to find out
what to do with the different cuts.
Buy seasonally when pork offers good
value for money
Due to production cycles, pork is in more
plentiful supply from January to the
beginning of September.
During these months, the price is often a
lot lower than closer to Christmas.
Make use of these low prices to buy in bulk
and save a huge amount on your meat
purchases.
&
Freezing
storing tips
SA PORK GUIDE 11
SA PORK GUIDE 12
&
Preparation
handling tips
Not everyone
buys pork in bulk
to freeze at home.
Often we buy one
or two packets of
pork to take home
and cook without freezing it.
When shopping at the meat counter, be
wide awake not to purchase pork that
has been frozen before.
SA PORK GUIDE 13
SA PORK GUIDE 14
SA PORK GUIDE 15
4 6 servings
7 8 servings
SA PORK GUIDE 16
4 servings
SA PORK GUIDE 17
SMART
INFO
4 6 servings
4 6 servings
SA PORK GUIDE 18
SMART
INFO
4 6 servings
4 6 servings
SA PORK GUIDE 19
Basic Stir-Fry
Tomato friccadels
5 6 servings
4 6 servings
25 ml olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
500 750 g lean pork mince (its a good idea to
order this from your butcher)
5 10 ml ground coriander
3 ml ground cloves
15 ml tomato ketchup or tomato puree
75 85 ml soft, fresh breadcrumbs
30 fresh parsley, finely chopped
50 ml plain yoghurt, or a little more if needed
salt and pepper to taste
1 2 tins of Italian tomatoes, chopped finely
Heat the olive oil and fry the onion and garlic
until soft. Remove from heat.
Mix the rest of the ingredients with 2 forks.
Shape into round meatballs.
Place in an oven baking dish and pour the
chopped Italian tomatoes over.
Bake open in the oven at 180C for aprox
30 40 minutes, or until the pork friccadels are
cooked right through.
SMART
INFO
5 8 servings
4 6 servings
1 2 pork fillets
rosemary and olive seasoning
25 ml olive oil
salt and pepper to taste
1 packet mixed salad leaves or Asian lettuce leaves
1 small packet rosa or cherry tomatoes, halved
cucumber or 4 6 israeli cucumbers, sliced
1 small packet spring onions, chopped
your favourite salad dressing
SA PORK GUIDE 21
8 servings
4 servings
SMART
INFO
SA PORK GUIDE 22
Apricot Curry
4 6 servings
6 servings
SA PORK GUIDE 23
SA PORK GUIDE 24
Barbeque Rashers
Marmalade Pork
4 6 servings
4 6 servings
15 25 ml olive oil
4 6 trimmed pork chops, cut from the thick rib,
loin or chump sections
30 ml white wine
20 30 ml brandy
25 ml onion marmalade, or any other marmalade
60 ml plain yoghurt
60 ml fresh cream or crme fraiche
salt and pepper to taste
SA PORK GUIDE 25
SMART
INFO
2 3 pork fillets
30 ml olive oil
salt and pepper to taste
Sauce:
25 ml butter
15 ml cake flour
1 small onion, finely chopped
1 leek, finely chopped (optional)
2 celery ribs, chopped
1 carrot, chopped in small pieces
250 ml Muscadel wine
30 45 ml white wine vinegar
250 ml chicken stock
sprigs of fresh herbs (choose your favourite ones)
Prepare the sauce first. Melt the butter in a
saucepan and saut the onion, leek, celery and
carrot until soft. Add the flour and cook for
2 more minutes over medium heat while stirring
all the time.
Add the Muscadel wine, vinegar, chicken stock
and herbs, bring to a boil and reduce to a simmer.
Cover with a lid. Simmer 10 15 minutes or
until the carrots are very soft. Puree everything
in a blender until smooth. Strain through a sieve,
if preferred. Add hot water if necessary to make
a sauce the consistency of thin cream.
Taste, season with salt and pepper and a few
more drops of vinegar, if desired. Keep warm
while the fillets are cooking. Rub the pork fillets
with olive oil, salt and pepper and heat a bit of
olive oil in a frying pan. Fry the fillets on al sides
until a light golden brown and just cooked
through. Do not overcook.
Slice the fillets against the grain or in diagonal
slices, arrange on a warm serving platter and
spoon the Muscadel sauce over. Poached prunes,
quinces or small crab apples make an ideal
accompaniment to this elegant dish.
Variation: Use pork chops or steaks with this
sauce and prepare in the same way. The pork
chops or steaks can be fried in a pan and roasted
for 10 15 minutes in the oven to ensure that
they are cooked through evenly. Serve with
polenta wedges or crisp potato wedges.
SA PORK GUIDE 26
6 servings
5 7 servings
SA PORK GUIDE 27
Organisational structure
Pork producers are organised into provincial pork producers
organisations, which all have representatives on the national
body, South African Pork Producers Organisation (SAPPO).
Provincial organisations have independent authority with
regard to provincial matters, while SAPPO is responsible
for matters of national interest.
SAPPOs functions are involved with animal health,
promotions, training and development of emerging farmers,
statistics, industry protection, research, communication and
information. Networking also takes place with abattoir
owners, the wholesale and retail trade, researchers, and
academics specialising in pig production.
SA PORK GUIDE 28
Abattoirs
All abattoirs in South Africa have to comply with strict regulations
and laws to ensure high hygiene standards and health safety. Five
abattoirs are approved for pork exports.
Quality assurance
Quality
assurance is a
top priority, to
ensure trace
ability and a
high quality
product being
offered to the
consumer.
International contact
Frequent international visits by South African producers, and
organised study tours to all major international meat and porkrelated conferences and symposia ensure that South African
producers stay abreast of international developments.
SA PORK GUIDE 29